JPH11187818A - Stabilizing composition for soft cream mix - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition preservable uniformity of a mix component and giving a product having various variations about texture, taste, etc., without generating whey separation, whey coagulation, etc., even in storing a liquid soft cream mix at a room temperature or for a long period of time by mixing a fermented cellulose. SOLUTION: This stabilizing composition contains a fermented cellulose. Preferably, a productive fungus of the fermented cellulose is an Acetobacter xylinum strain. The objective composition is obtained by preferably formulating various mix components in a stage before mixing and homogenizing the components so as an amount of the fermented cellulose per a final soft cream mix into the soft cream mix to be 0.03-0.1 wt.% in reduced to a dried weight. Concretely, various mix components containing a fermented cellulose may be added to water or warm water and the resultant solution may be heat-dissolved and stirred under a shearing force. Adding the fermented cellulose, a mucopolysaccharides, e.g. guar gum may be contained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a stabilized composition for a soft ice cream mix, and more particularly to a stabilized composition containing fermented cellulose as an active ingredient. According to the composition, whey separation can be significantly suppressed without gelling the liquid soft cream mix, and as a result, the mixed components can be stored in a homogeneous state at room temperature for a long time.

[0002] The present invention also relates to fermented cellulose,
The present invention relates to a stabilizing composition containing at least one of a thickening polysaccharide and an acid milk stabilizer. According to the composition,
While being able to impart storage stability to the soft serve mix, the taste of the soft serve product prepared therefrom,
It is possible to give various variations to the flavor and texture.

[0003] Furthermore, the present invention relates to a soft serve mix having high stability and preservability by blending the composition and capable of preparing soft serve having various tastes, flavors and textures.

[0004]

2. Description of the Related Art Soft ice cream is generally sold as a soft ice cream in a corn cup at a restaurant or a snack stand. Commercially available soft ice cream mix is generally used for soft ice cream production,
It is prepared as it is or in the form of a powder by introducing it into a freezer for soft ice with an appropriate amount of hot water and freezing it with air.

[0005] A liquid soft-cream mix can be used as it is without any preparation effort and is simple, but has a problem in storage management that requires refrigerated storage and does not allow long-term storage.

[0006] For milk, long-term storage milk that can be stored for several months without spoiling at room temperature by a special high-temperature sterilization treatment has been developed. In order to solve the above problem, attempts have been made to apply such a sterilization treatment to a soft cream mix. However, heat pasteurization treatment under severe conditions caused whey separation and whey agglomeration of the soft cream mix, so that practical application was impossible.

On the other hand, in recent years, thickening polysaccharides such as guar gum and locust gum, which can impart various textures to foods, have attracted attention along with the diversification of consumer needs for foods. Soft serve ice cream is no exception. However, when such a thickening polysaccharide is applied to a soft ice cream, whey separation occurs, and further studies are required for the development of a soft ice cream having various textures.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to maintain the homogeneity of the components of a soft-serve ice cream mix even when it is stored at room temperature or for a long period of time without inconvenience such as whey separation and whey agglomeration. It is an object of the present invention to provide a stabilized composition for soft ice cream which can be prepared.

Another object of the present invention is to provide a stabilized composition capable of giving various variations to soft ice cream from the viewpoint of texture, taste and flavor without affecting the stability of the soft ice cream mix. With the goal.

It is a further object of the present invention to include such a stabilized composition, whereby storage stability is improved and storage at room temperature or for a long period of time is possible, and variations in taste, flavor, texture and the like are possible. An object is to provide a soft ice cream mix from which a rich soft ice cream can be prepared.

[0011]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and have found that fermented cellulose, which is a cellulose derived from microorganisms, is used as a stabilizer of a soft cream mix. UHT
Even whey agglutination etc. do not occur even by sterilization treatment,
It has been found that normal temperature storage and long-term storage are possible while maintaining the homogeneity of the content components.

[0012] Further, the inventors have further studied and
In soft cream mix containing fermented cellulose,
Even with the addition of thickening polysaccharides such as guar gum and locust bean gum, which could not be used to the extent that the texture was affected by the conventional soft cream mix due to whey separation, whey separation did not occur It has been found that the ingredients can be kept homogeneous and that this gives the soft cream texture a variation.

Furthermore, it has been found that by using a fermented cellulose and an acid milk stabilizer in combination, it is possible to stabilize the soft ice mix in an acidic state, which was difficult even with the conventional acid milk stabilizer. Was.

The present invention has been completed based on these various findings.

[0015] That is, the present invention is a stabilized composition for a soft cream mix shown in the following (1) to (4).

(1) A stabilized composition containing a fermented cellulose.

(2) A stabilized composition containing fermented cellulose and a thickening polysaccharide.

(3) The thickening polysaccharide is at least one selected from the group consisting of guar gum, locust bean gum, xanthan gum, pectin, water-soluble soy polysaccharide, psyllium seed gum, tara gum, karaya gum and tamarind seed gum. (2) The stabilized composition according to the above.

(4) The stabilized composition according to any one of the above (1) to (3), further comprising an acid milk stabilizer.

The present invention is also a soft cream mix containing any of the stabilizing compositions described in the above (1) to (4).

The mix containing the stabilized composition described in (1) can be stored at room temperature and for a long period of time while maintaining a stable quality even in a liquid state. In addition, the mix containing the stabilized composition according to (2) or (3), not only can be stored at room temperature for a long period of time, but according to the mix, it is possible to prepare a soft cream having various textures. it can. further
The mix containing the stabilized composition described in (4) has acid resistance, and can be stored at room temperature and for a long period of time while maintaining stable quality without separation even in an acidic state.
For this reason, according to the mix, acidity such as lemon flavor and strawberry flavor, which is not present in conventional soft ice cream, can be imparted, and thereby the flavor and flavor of soft ice cream can be imparted with diversity.

[0022]

DETAILED DESCRIPTION OF THE INVENTION The stabilized compositions of the present invention are useful as stabilizers for soft serve mixes.

Here, the soft ice cream mix broadly means a preparation used for preparing a soft ice cream. Its ingredients are generally dairy products, sugars,
Emulsifiers, fragrances, fats and oils and the like can be mentioned.

The dairy products, emulsifiers and fats and oils used herein include those generally used for the preparation of soft ice creams. Specifically, dairy products include milk, fresh cream, skim milk powder, Concentrated milk and condensed milk, and fats and oils include butter, coconut oil, palm oil and rapeseed oil, but are not limited thereto. Also, the mixing ratio of each component is not particularly limited, but the total solid content is 5 to 70% by weight, preferably 15 to 35% by weight,
The milk fat content is 0 to 40% by weight, preferably 3 to 20% by weight, and the non-fat milk solid content is 5 to 50% by weight, preferably 5 to 2%.
It is desirable that the content is 0% by weight. The soft ice cream mix is not limited by its mode, and may be a liquid mix that can be directly added to and introduced into a freezer exclusively for soft ice cream, or a powdered mix that has been concentrated and dried. Good. Preferably, it is a liquid soft cream mix.

[0025] The stabilized composition of the present invention is characterized by containing at least fermented cellulose.

[0026] The fermented cellulose used in the present invention is not particularly limited as long as it is cellulose produced by a cellulose-producing bacterium. Usually, a cellulose-producing bacterium is obtained by a known method, for example, JP-A-61-212295,
It can be produced by culturing according to the method described in JP-A No. 402 and JP-A-9-121787, and appropriately purifying the obtained fermented cellulose as required.

Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably the genus Acetobacter. More specifically, as bacteria of the genus Acetobacter that produce fermented cellulose, more specifically, Acetobacter pasturianus strains (eg, ATCC10245 etc.), Acetobacter sp. DA strains (eg, FERM P-12)
924), an Acetobacter xylinum strain (for example,
ATCC23768, ATCC23768, ATCC1
0821, ATCC 1306-21). Preferably, it is an Acetobacter xylinum strain.

The medium and conditions for culturing such a cellulose-producing bacterium are not particularly limited, and can be according to a conventional method. For example, the medium is essentially a nitrogen source, a carbon source, water,
Any substance containing oxygen and other necessary nutrients and capable of proliferating the microorganism to produce the fermented cellulose of interest can be used, and examples thereof include a Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (JP-A-56-46759, JP-A-5-1718). . As the culture conditions, for example, a range of pH 5 to 9 and a culture temperature of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be any of static culture, stirring culture, and aeration culture, but is preferably aeration and stirring culture.

For mass production of fermented cellulose,
Multi-stage inoculation is preferred. In this case, a five-stage fermentation process is usually employed, consisting of a two-stage pre-inoculation fermentation process, a primary inoculation fermentation process, a second inoculation fermentation process and a final fermentation process, with the cell morphology and gram for the bacteria grown in each process. Passing to the fermenter of the next process, confirming that it is negative.

After fermentation, the produced fermented cellulose is separated from the medium, washed, and purified as appropriate. Although the purification method is not particularly limited, usually, the fermented cellulose recovered from the culture medium is washed, dehydrated, slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate generated by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

First, the culture obtained by culturing the microorganism is dehydrated to make a cake having a solid content of about 20%, and the cake is reslurried with water to make the solid content from 1 to 3%.
Sodium hydroxide is added to the mixture, and the system is heated to 65 ° C. for several hours while stirring at about pH 13 to dissolve microorganisms. Then, the pH is adjusted to 6 to 8 with sulfuric acid, and the slurry is dewatered and slurried again with water.
The slurrying is repeated several times.

[0032] The purified fermented cellulose can be subjected to a drying treatment if necessary. The drying treatment is not particularly limited, and may be natural drying, hot air drying, freeze drying,
A known method such as spray drying can be used.
Preferably, the spray drying method is used.

The fermented cellulose thus obtained is a white to tan odorless substance and consists of very fine fibrous particles which can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method, and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

The fermented cellulose of the present invention is a kind of high molecular substance such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan and pectin, as described in JP-A-9-121787. Alternatively, it may be complexed with two or more kinds.

By using the stabilized composition of the present invention containing fermented cellulose as a stabilizer for a soft cream mix, a mix having improved heat resistance can be obtained.
For this reason, HTST (high temperature short time) sterilization method and UHT heat treatment (ultra-high temperature heatin
g system), a heat sterilization treatment under relatively severe conditions such as g system) can provide a sterilized mix while maintaining homogeneity without separating and aggregating the components.

Further, by using the stabilized composition of the present invention as a stabilizer for a soft-cream mix, separation and agglomeration caused by long-term storage of the liquid mix and storage at a temperature higher than ordinary temperature can be significantly suppressed.

Therefore, the soft cream mix using the stabilized composition of the present invention as a stabilizer can be stored for a long period of time and at room temperature while maintaining a certain quality.

The proportion of the stabilized composition of the present invention to be added to the soft serve mix is not particularly limited as long as the effects of the present invention are exerted, and depends on the components of the soft serve mix and the proportions of the various components. Can be selected and adopted as appropriate. Usually, the fermented cellulose is 0.01 to 0.2 in terms of dry weight per final soft serve mix.
% By weight, preferably in the range of 0.03 to 0.1% by weight.

In addition, the addition of the stabilized composition of the present invention in the step of preparing the soft serve mix is not particularly limited as long as it is before heat sterilization, but it is preferable to mix the various components before mixing and homogenizing.

More specifically, it is preferable to add various mix components including fermented cellulose into water or warm water, dissolve by heating, and apply a suitable shearing force to stir.

There are no particular restrictions on the method of stirring that applies a shearing force of an appropriate strength, and a method generally used is widely used. Examples thereof include mixing (propeller stirring, high stirring by a mixer, etc.), homogenization, and the like. And a colloid mill. Preferably, about 100 to
This is a method of homogenizing within a homogenizing pressure range of 200 kg / cm ² . The temperature for stirring is not particularly limited, and a temperature range of usually 50 to 90 ° C, preferably 75 to 85 ° C can be adopted.

Next, a heat cream treatment such as an HTST sterilization method or a UHT heat treatment is performed to prepare a soft cream mix. The method of heat sterilization is not limited, and may be a conventional method. Sterilization conditions include, for example, a UHT heat treatment at a temperature of about 90 to 130 ° C. for about 0.5 to 15 seconds, which can be appropriately selected by those skilled in the art.

As described above, the soft cream mix thus prepared is useful in that it can be stored at room temperature for a long period of time while maintaining stable quality even if it is liquid.

The stabilized composition of the present invention can contain a thickening polysaccharide in addition to the fermented cellulose.

As the thickening polysaccharide, the effect of the above-mentioned fermented cellulose on the soft cream mix is not impaired.
There is no particular limitation as long as it is edible, and any of them can be used. Preferably, it is a thickening polysaccharide which can be added to a soft cream mix together with fermented cellulose to give various variations to the texture of the soft cream product while maintaining the stability of the liquid mix.

Specific examples of the thickening polysaccharide include:
Guar gum, locust bean gum, xanthan gum,
Pectin, water-soluble soy polysaccharide, psyllium seed gum,
Cod gum, karaya gum, and tamarind seed gum can be mentioned.

For example, according to a mix containing a composition obtained by combining guar gum with fermented cellulose, it is possible to prepare a soft cream product having a body feeling and a rich body feeling without changing the amount of milk fat. In addition, according to the mix containing the composition obtained by combining the fermented cellulose with the locust bean gum, it is possible to prepare a solid soft-serve ice cream product which is hard to drip. According to a mix containing a composition in which pectin and / or a water-soluble soybean polysaccharide is combined with fermented cellulose, for example, a pH of 3 to
Even under acidic conditions such as 4.5, a soft ice cream product in which protein aggregation does not occur can be prepared.

In the conventional soft cream mix, carrageenan, sodium alginate, carboxymethylcellulose (hereinafter referred to as CMC) and salts thereof are used as stabilizers. Will occur. For this reason, it was impossible to impart the unique and varied texture of the thickening polysaccharide to the conventional soft ice cream. The present invention solves such a problem by employing fermented cellulose as a stabilizer, and succeeded in changing the texture of soft ice cream.

The compounding ratio of the fermented cellulose and the various thickening polysaccharides contained in the stabilized composition varies depending on the compounding components of the soft ice cream mix, the compounding ratios of the various components, and the desired texture, and is determined unconditionally. I can't do it,
The mixing ratio of the fermented cellulose per final mix is usually 0.01 to 0.2% by weight, preferably 0.03.
To 0.1% by weight, and the mixing ratio of the thickening polysaccharide is generally 0.01 to 0.5% by weight, preferably 0.1 to 0.3% by weight, regardless of the type.

Further, the composition of the present invention may contain an acid milk stabilizer in addition to the fermented cellulose or the fermented cellulose and the thickening polysaccharide.

Here, the sour milk stabilizing agent means a stabilizer contributing to stabilization of milk protein under acidic conditions. More specifically, even if it is a soft cream mix having a pH of 3 to 4.5, it may be used in the mix. It refers to a milk protein that can be stabilized without aggregation, and is not particularly limited as long as it has such an effect. Specific examples include pectin, water-soluble soybean polysaccharide, C
MC and its salts, propylene glycol alginate (PGA) and the like can be exemplified. The pectin may be HM pectin or LM pectin, but is preferably HM pectin.

The use of fermented cellulose or a composition containing these sour milk stabilizers in addition to fermented cellulose and thickening polysaccharide as a stabilizer of a soft cream mix to impart acid resistance to the mix. Can be. For this reason, even if an acidic component such as citric acid, malic acid, tartaric acid, fruit juice, or the like is added as a component of the soft cream mix, separation and aggregation caused by heat sterilization, long-term storage, normal temperature storage, and the like can be significantly suppressed. . This means that a soft ice cream exhibiting an unprecedented acidity can be prepared with a constant quality, which contributes to the variation of the taste of the soft ice cream.

The proportion of the fermented cellulose contained in the stabilized composition per final mix is usually 0.01 to 0.2% by weight, preferably 0.03 to 0.2% by weight, as described above.
It is 0.1% by weight, and the compounding ratio of the acid milk stabilizer is usually 0.01 to 0.5% by weight, preferably 0.1 to 0.3% by weight. When using other than pectin and water-soluble soybean polysaccharide as the sour milk stabilizer, the thickening polysaccharide is further added in the above-mentioned mixing ratio, 0.01%.
To 0.5% by weight, preferably 0.1 to 0.3% by weight.

The stabilized composition of the present invention can be used alone or as a composition containing other food materials such as protein, dietary fiber, and seasoning, and food additives such as emulsifiers and flavors. Can also.

[0055]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples. Hereinafter, unless otherwise specified,% means% by weight.

Examples 1 to 3 Soft cream mix (38.5% total solids, 15% milk fat, 8.5% solids non-fat milk) having the following proportions:
%) Was prepared. In addition, the composition and the mixing ratio of the stabilizer are as shown in Table 1.

<Formulation> Stabilized composition of the present invention Table 1 Milk 50% Fresh cream 16% Unsalted butter 7.5% Sugar 4% Nonfat dry milk 4% Water syrup 4% Emulsifier (Homogen No. 994: Saneigen F FE eye Co., Ltd.) 0.3% water qs total 100.0%

[0058]

[Table 1]

Specifically, milk, fresh cream, and starch syrup are mixed and heated with stirring to 40 ° C., and sugar,
Add skimmed milk powder, stabilizing composition and emulsifier, then add 8
After heating to 0 ° C., butter that had been dissolved in advance was added, and the mixture was further stirred for 10 minutes. 150kg / c
m ² homogenized, and then the plate type sterilization (120 ° C.,
10 seconds), and then taken out and cooled to about 10 ° C. to prepare a soft cream mix.

Examples 4 to 5 An acidic (pH 4.2) soft cream mix (total solid content: 28.6%) having the following mixing ratio was prepared. The composition and mixing ratio of the stabilizer are as shown in Table 2.

<Formulation> Stabilized composition of the present invention described in Table 2 Sugar 14% Skim milk powder 6% Refined coconut oil 6% Water syrup 3% Powdered water syrup 2% Emulsifier (Homogen No.994: Saneigen FFI Co., Ltd.) 0.3% 1/5 concentrated strawberry juice (transparent) 4% citric acid (crystal) 0.4% Stropheri BF-66063 (manufactured by San-Ei Gen FFI Co., Ltd.) 0.1% water The amount total 100.0%

[0062]

[Table 2]

Specifically, water and starch syrup are mixed and heated with stirring to 40 ° C., into which sugar, skim milk powder, powdered starch syrup, citric acid, a stabilizing composition and an emulsifier are added.
Then, after heating to 80 ° C., purified coconut oil, fruit juice and flavor were added, and the mixture was further stirred for 10 minutes. 150kg / c
m ² homogenized, and then the plate type sterilization (120 ° C.,
10 seconds), and then taken out and cooled to about 10 ° C. to prepare a soft cream mix.

Experimental Example 1 The soft cream mix prepared in Examples 1 to 3
The mixture was stored at 7 ° C. for 7 days to examine the storage stability of the mix. In addition, the viscosity of the prepared soft ice cream mix and the texture of the soft ice cream prepared by applying it to an ice cream freezer were examined.

As comparative products, 3% of carrageenan, 25% of sodium alginate, CM
Stabilizer consisting of C-Na7% and glucose residue (trade name:
Sunbest SOF-10, manufactured by San-Ei Gen FFI Co., Ltd.)
Using 0.3% (comparative product 1) and guar gum 4
0.3% stabilizer consisting of 5%, locust bean gum 18%, tamarind seed gum 9%, carrageenan 3%, and the balance of glucose (trade name: Sanvest N-109, manufactured by San-Ei Gen FFI Co., Ltd.) % (Comparative product 2) was used.

(1) Storage stability of soft ice cream mix The results are shown in Table 3.

[0067]

[Table 3]

This indicates that the composition containing fermented cellulose has an effect of suppressing whey separation of a soft cream mix.

(2) Texture of soft ice cream Soft ice creams prepared in Examples 1 to 3 and comparative product 1,
Make soft ice cream from each of 2 and make any 5
Each person had a sample of each soft ice cream, and their texture was compared and evaluated. Table 4 shows the results of comprehensive evaluation of each person's evaluation.

[0070]

[Table 4]

Experimental Example 2 The soft cream mix prepared in Examples 4 and 5 was mixed with 4
The mix was stored at 0 ° C. for 7 days to examine the storage stability of the mix. In addition, the viscosity of the prepared soft ice cream mix and the texture of the soft ice cream prepared by applying it to an ice cream freezer were examined.

As a comparative product, a stabilizer composed of 50% pectin, 5% guar gum and the balance of glucose (trade name: Sunbest YOS-01, manufactured by San-Ei Gen FFI Co., Ltd.) instead of the above stabilizer ) (Comparative product 3) and the stabilizer used in Experimental Example 1 (trade name: Sunbest SOF-10, manufactured by San-Ei Gen FFI Co., Ltd.).
A soft-cream mix prepared using 3% (comparative product 4) was used.

(1) Storage stability of soft ice cream mix The results are shown in Table 5.

[0074]

[Table 5]

As can be seen from the above results, by using a composition containing at least fermented cellulose and an acid milk stabilizer as a stabilizer, the composition can be used at a relatively high temperature of 40 ° C. even for an acidic soft cream mix. It was confirmed that there was an effect of suppressing whey separation and whey aggregation during storage.

(2) Texture of Soft Serve A soft serve was prepared from the soft serve prepared in Examples 4 and 5 and Comparative Products 3 and 4, and the soft serve was tasted by any five persons. We asked them to compare and evaluate their texture. Table 6 shows the results of comprehensive evaluation of individual evaluations.

[0077]

[Table 6]

From the above, it was found that by using a composition containing fermented cellulose and a sour milk stabilizer as a stabilizer, an acidic soft ice cream (pH 4.2) could be kept almost stable. Furthermore, it was found that by combining fermented cellulose with a thickening polysaccharide that also acts as a sour milk stabilizer, sour milk can be stabilized, and the texture of soft cream can be varied. This effect was also observed in a composition prepared by further combining a thickening polysaccharide with an acid milk stabilizer other than fermented cellulose and the thickening polysaccharide.

Claims (7)

[Claims] 1. A stabilized composition for a soft cream mix, comprising a fermented cellulose. 2. The stabilized composition for a soft cream mix according to claim 1, which comprises fermented cellulose and a thickening polysaccharide. 3. The thickening polysaccharide is at least one selected from the group consisting of guar gum, locust bean gum, xanthan gum, pectin, water-soluble soy polysaccharide, psyllium seed gum, tara gum, karaya gum and tamarind seed gum. A stabilized composition for a soft ice cream mix according to claim 2. 4. The stabilized composition for a soft cream mix according to claim 1, further comprising an acid milk stabilizer. 5. A soft cream mix containing the stabilized composition according to claim 1. 6. A soft cream mix containing the stabilizing composition according to claim 2 or 3. 7. A soft cream mix containing the stabilized composition according to claim 4.